Mushroom Gratin Recipes

While strolling in an open-air market in Paris with my father, he noticed fresh cèpe mushrooms. If you've never seen them, they're quite large and brown, very similar to porcini mushrooms. In my opinion, these are very tasty mushrooms and Jean-Damien, my brother-in-law, had mentioned people go "hunting" for these wild mushrooms in the Parisian forests ("les forêts d'Ile-de-France"). Papa bought 2 small cases and I made a very simple mushroom gratin to showcase the unique flavor of these wonderful mushrooms.

I sautéed the cèpes in garlic and sweet basil. Then I transferred them to a gratin dish and covered them with alternating layers of Gruyère cheese and béchamel sauce. The result was a divine, creamy dish that suits the rainy weather we've experienced here in France.